The European olive, which is popularly supposed to
furnish _all_ the olive oil of commerce. It is a plant of slow
growth and of as slow decay. It is considered probable that trees
at present existing in the Vale of Gethsemane are those
which
existed at the commencement of the Christian era. The oil is
derived from the flesh of the fruit, and is pressed out of the
bruised pulp; inferior kinds are from second and third pressings.
The best salad oil is from Leghorn, and is sent in flasks
surrounded by rush-work. Gallipoli oil is transported in casks,
and Lucca in jars. The pickling olives are the unripe fruits
deprived of a portion of their bitterness by soaking in water in
which lime and wood ashes are sometimes added, and then bottled in
salt and water with aromatics.
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